Irresistible Pumpkin S’mores Cookies for Fall Delight

Picture this: a chilly autumn evening, the aroma of cinnamon and sugar wafting through the air, and the flicker of candles illuminating your cozy kitchen. Now, imagine biting into a soft, chewy cookie that perfectly captures the essence of fall—rich pumpkin flavor intertwined with gooey chocolate and a hint of toasted marshmallow. cheesy chicken skillet That, dear reader, is what Pumpkin S’mores Cookies are all about. These delightful treats not only fill your home with warmth but also make your taste buds dance like nobody’s watching.

Now let’s talk memories. I vividly recall one chilly October night when I decided to whip up a batch of these cookies for a gathering. My friends were skeptical at first; after all, pumpkin in cookies? But as soon as those warm cookies emerged from the oven, their skepticism vanished faster than leftovers at a potluck. maple sweet potato casserole The laughter and joy shared over those cookies became one of my favorite memories. Trust me; you’ll want to create your own delicious moments with these sweet delights!

My friend once said these cookies could make even a grumpy cat smile!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This forms the base of your cookie dough; ensure it’s spooned and leveled for accuracy.

• Canned Pumpkin Puree: Use 100% pure pumpkin for the best flavor; avoid pumpkin pie filling which contains added sugars.

• Brown Sugar: It adds moisture and depth; I prefer dark brown sugar for an extra caramel note.

• Granulated Sugar: A little sweetness goes a long way; adjust according to your taste preferences. For more inspiration, check out this sweet potato au gratin recipe.

• Baking Soda & Baking Powder: Essential leavening agents help achieve that perfect soft-baked texture.

• Chocolate Chips: Choose semi-sweet or dark chocolate for balance; they melt beautifully into each cookie.

• Mini Marshmallows: Tiny puffs of goodness that create that classic s’mores vibe; use fresh marshmallows for best results. fresh cranberry orange sauce.

• Cinnamon & Nutmeg: These spices give the cookies their warm autumn flavor profile; feel free to adjust according to your spice tolerance!

• Salt: Just a pinch enhances all flavors beautifully; don’t skip it!

• Eggs: They bind everything together beautifully and add richness to each bite.

• Vanilla Extract: A splash elevates the overall flavor profile significantly—trust me on this one!

The full ingredients list, including measurements, is provided in the recipe card directly below. Mexican street corn pasta salad.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients Together: In a mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. This helps distribute the leavening agents evenly.

Cream Butter and Sugars: In another bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes. You want it airy enough to provide structure.

Add Pumpkin and Egg Mixture : Mix in canned pumpkin puree and eggs until fully incorporated. The mixture should look smooth and creamy with no lumps.

Combine Wet and Dry Ingredients : Gradually add dry ingredients to wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix—this keeps cookies tender!

Add Chocolate Chips and Marshmallows : Fold in chocolate chips and mini marshmallows gently. Try not to eat them straight from the bag—they’re way too tempting!

Scoop Cookies onto Baking Sheets : Using a cookie scoop or tablespoon, drop rounded balls onto prepared baking sheets about 2 inches apart. They will spread slightly during baking.

Bake Until Golden Brown : Bake in preheated oven for 12-15 minutes or until edges are set but centers look slightly underbaked—the magic happens as they cool!

Let these delightful Pumpkin S’mores Cookies cool on the sheets for a few minutes before transferring them to wire racks. Enjoy them warm or at room temperature—either way, they’re bound to bring smiles all around!

Perfecting the Cooking Process

Start by mixing dry ingredients first, then blend in wet ingredients until smooth. Bake at 350°F for about 12 minutes for perfectly soft cookies.

Add Your Touch

Feel free to swap chocolate chips for caramel bits or add nuts for extra crunch. You can even sprinkle sea salt on top for a gourmet twist.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. For a warm treat, microwave each cookie for about 10 seconds.

Baking these cookies reminds me of cozy autumn nights with friends, sharing stories over hot cocoa and laughter. They quickly became a family favorite that disappears faster than you can say “S’mores!” For more inspiration, check out this cozy butternut squash recipe recipe.

FAQ

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works great and saves time in making these cookies.

How do I prevent my cookies from spreading too much?

Chill the dough for at least 30 minutes before baking to help them hold their shape.

What can I substitute for graham cracker crumbs?

You can use crushed digestive biscuits or vanilla wafer crumbs as alternatives.

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Pumpkin S’mores Cookies

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• Author: Anastasia Chen
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the warmth of autumn with these Pumpkin S’mores Cookies. Each bite offers a perfect blend of rich pumpkin, gooey chocolate, and soft marshmallow, making them an irresistible treat for any occasion. Easy to prepare and delightful to share, these cookies are sure to create delicious memories with family and friends.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup canned pumpkin puree (100% pure)
• 1/2 cup brown sugar (dark preferred)
• 1/4 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1/2 cup mini marshmallows
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, cream softened butter with brown and granulated sugars until light and fluffy.
4. Mix in pumpkin puree and egg until smooth.
5. Gradually add dry ingredients to wet ingredients until just combined; do not overmix.
6. Fold in chocolate chips and mini marshmallows gently.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart.
8. Bake for 12-15 minutes until edges are set but centers appear slightly underbaked.
9. Cool on the sheets for a few minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 10g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg